Venison Stromboli

Elevate your dinner game with this irresistible Venison Stromboli, a bold and savory twist on a classic Italian favorite. Featuring tender ground venison, perfectly seasoned with garlic, onions, Italian herbs, and a hint of heat from optional red pepper flakes, this recipe delivers a rich and hearty filling wrapped in golden, flaky pizza dough. Layers of gooey mozzarella and creamy provolone cheese add indulgent flavor, while a Parmesan crust baked to perfection provides the ultimate finishing touch. Perfect as a crowd-pleasing appetizer or a comforting main course, this stromboli pairs beautifully with marinara sauce for dipping. Ready in under an hour, it’s a deliciously easy way to showcase venison meat while impressing your family or guests with a restaurant-quality dish.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Ground venison
• 1 tablespoon Olive oil
• 2 cloves Garlic, minced
• 1 small Yellow onion, finely diced
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Red pepper flakes (optional)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Mozzarella cheese, shredded
• 6 slices Provolone cheese slices
• 1 pound Pizza dough
• 1 large Egg, beaten
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon Fresh parsley, chopped (optional, for garnish)
• 1 cup Marinara sauce (for dipping)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, then stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3

Add the ground venison to the skillet and cook, breaking it apart with a wooden spoon, until fully browned, about 5-6 minutes.

Step 4

Season the venison mixture with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Remove from heat and set aside to cool slightly.

Step 5

On a floured surface, roll out the pizza dough into a large rectangle, approximately 12x16 inches.

Step 6

Layer the provolone cheese slices evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the cooked venison mixture evenly on top, followed by the shredded mozzarella cheese.

Step 7

Starting from one long edge, carefully roll the dough into a tight log. Pinch the seams and ends to seal the stromboli.

Step 8

Transfer the stromboli onto the prepared baking sheet, seam-side down. Brush the surface with the beaten egg and sprinkle with grated Parmesan cheese.

Step 9

Using a sharp knife, cut a few small slits on top of the stromboli to allow steam to escape while baking.

Step 10

Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

Step 11

Remove the stromboli from the oven and let it cool for 5 minutes before slicing into thick pieces.

Step 12

Garnish with fresh parsley, if desired, and serve warm with marinara sauce for dipping.

Nutrition Facts

Serving size	(1726.2g)

Amount per serving	% Daily Value*
Calories	3275.0

Total Fat 148.0g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 892.5mg	0%
Sodium 7524.0mg	0%
Total Carbohydrate 240.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 24.6g
Protein 248.3g	0%

Vitamin D 40IU	0%
Calcium 3185.3mg	0%
Iron 33.8mg	0%
Potassium 3140.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 30.2%

Carbs: 29.3%